Thursday 131024

Seven rounds for time of:
3 Forward rolls
5 Wall climbs
7 V-ups
9 Box jumps, 30″

Post times to comments and BTWB

Ryan working on his weaknesses during open gym time.

Chicken Tortilla Soup – modified to zone quantities from by Juli Bauer

A lovely paleo dish zoned out by Coach Robyn



For your chicken

  • 1 pound boneless, skinless chicken breasts/tenders
  • 1 teaspoon cumin
  • 1 teaspoons cayenne pepper
  • 1 teaspoons garlic powder
  • salt and pepper, to taste

For your soup

  • 1 tablespoon + 2 ⅓ teaspoons avocado oil
  • 2 garlic cloves, minced
  • 1.5 cups yellow onion, diced
  • 1 red bell pepper, diced
  • 2 poblano pepper, diced
  • 1 jalapeño, finely diced
  • 1 (4oz) can diced green chiles
  • 1 (14oz) can fire roasted tomatoes
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 32 oz fluid chicken stock (I used low sodium, no sugar added)
  • juice of 2 limes
  • chopped cilantro, to garnish
  • crushed plantain chips, to garnish
  • sliced avocado, to garnish


  1. Preheat oven to 375 degrees.

  2. Place chicken on a parchment lined baking sheet. Sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.

  3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts/tenders). Once your chicken is done baking, chop the chicken into small chunks, almost shredded.

  4. While your chicken is baking, get your soup ready. Heat avocado oil in a large pot over medium-high heat then add your minced garlic.

  5. Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.

  6. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.

  7. Then add your shredded chicken and chicken stock to the pot.

  8. Simmer on low heat for 30 minutes.

  9. When your soup has simmered, add in your lime juice and a bit more salt and pepper.

  10. Add your soup to a bowl along with avocado, cilantro, and plantain chips.

Entire dish makes 16P-8CHO-16F
Each serving ½ cup = 1P, 0.5 CHO, 1F

 Thank you Robyn for zoning it out for us!!


  1. Susanna VF :

    Ooooo!!!! Thanks for sharing the recipe! I love fun new soups to try!!

  2. Ryan Fugate :

    Zink needs to quit stalking me during my workouts!

  3. slaughter :

    big shout out to Ryan – he’s always freaking working on stuff during open gym. nice work bro!

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